Braise a tongue with two glasses of Madeira, one carrot, one onion, thyme, bay−leaf, for two hours. Take
seven tomatoes cut in pieces, four carrots cut in two and three in four, about one−half inch long, ten smallish
onions, and braise them all together; then add two large table− spoonfuls of demi−glaze, some salt and
pepper. Serve all very hot on an oval dish.
Braised tongue eats very well with spinach, carrots or sorrel.
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